A study on preparation and quality assessment of fermented banana blossom (Musa Acuminate Colla)

Vijaya Vahini, R.; Lamiya, F.; Sowmya, C.

doi:10.1016/j.foohum.2023.09.016

Cited by 2 publications

(1 citation statement)

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“…While regular commercial culture focuses on the overall fermented milk product, special commercial fermenters improve the product characteristics to ensure product quality while enhancing the quality characteristics of the fermented milk, starting from the fundamental nature of the food consumed by the consumer [8]. The high quality of food demanded by consumers and the rapid development of the fermentation industry have led to further exploration and selection of excellent fermentation strains that combine multiple fermentation advantages [9]. S. thermophilus has become an indispensable fermenting strain for fermented dairy products due to its certified safety, strong acid production capacity, and fast fermentation speed [10], and most of the compound strains contain S. thermophilus in fermented products.…”

Section: Introductionmentioning

confidence: 99%

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

Li,

Wang,

et al. 2023

Foods

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The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905(S. thermophilus JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of S. thermophilus JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of Streptococcus thermophilus JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains.

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Section: Introductionmentioning

confidence: 99%